Leaf Bread

Overview

This bread is not only beautiful in shape, but also contains cranberries, which my son likes. The skin is thin and slightly crispy, and the inside is soft. The sweet and sour cranberries make it delicious and satisfying. The refrigerated and fermented bread is particularly soft, and even office workers can make it easily. They can knead the dough overnight and take it out the next day to make it. As soon as it comes out of the oven, it is praised by family members. It’s worth a try if you like it!

Tags

• baking
• old man
• breakfast
• butter
• cranberry
• egg liquid
• high gluten flour
• milk powder
• soft white sugar
• whipping cream
• yeast
• milk
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Knead 240 grams of high-gluten flour, 20 grams of egg whites, 65 grams of light cream, 80 grams of milk, and 2 grams of yeast until the dough is smooth.

   

2. 2 Refrigerate and ferment for 24 hours until about 2.5 times in size.

   

3. 3 Take out the fermented ground seed dough, tear it into small pieces, mix with 15g of milk powder, 20g of egg white, 30g of fine sugar, 2g of salt, 1g of yeast, 12g of butter, and knead until the dough is smooth.

   

4. 4 While kneading the dough, it’s time to make the cranberry soufflé filling. Soften 75 grams of butter and add 25 grams of powdered sugar and beat until puffy and white

   

5. 5 Add 20 grams of egg liquid in three batches, stirring evenly each time.

   

6. 6 Add 55 grams of milk powder and stir evenly.

   

7. 7 Add 50 grams of cranberries.

   

8. 8 Stir evenly, cover with plastic wrap and place in the refrigerator.

   

9. 9 After kneading until smooth, add 12 grams of butter softened at room temperature and continue the kneading process for 20 minutes.

   

10. 10 When there are ten minutes left, add 35 grams of cranberries and knead until the dough can form a large, tough film. Leave to ferment in a warm place until 2.5 times in size.

    

11. 11 After taking out the dough and deflating, divide it evenly into 5 small doughs, cover with plastic wrap and let rest for 15 minutes.

    

12. 12 Take a piece of dough, deflate it and flatten it with the palm of your hand.

    

13. 13 Fill with cranberry soufflé filling.

    

14. 14 Pinch to seal and shape into a triangle. Place seal side down in a gold baking pan.

    

15. 15 Place in a warm place to ferment until about 2.5 times in size. After 2.5 times in size, sift flour on the surface.

    

16. 16 Use a knife to make cuts, and bake in a preheated oven at 180 degrees for about 15-18 minutes, until you see the bread color.